Description
A delightful twist on a classic dessert featuring a fluffy angel food cake infused with fresh raspberries, perfect for summer gatherings.
Ingredients
Scale
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Sift together the cake flour and 3/4 cup of the granulated sugar in a bowl.
- In a separate bowl, beat the egg whites with salt and cream of tartar using a mixer until soft peaks form (about 3-4 minutes).
- Gradually add the remaining 3/4 cup of sugar while continuing to beat until stiff peaks form (about 3-5 minutes).
- Gently fold in the vanilla extract and flour mixture until just combined.
- Add the fresh raspberries and carefully fold them into the batter.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 30-35 minutes, or until golden and springs back when touched lightly.
- Invert the cake in the pan to cool completely before removing it.
Notes
Ensure all mixing bowls and utensils are grease-free for better egg whites whip. Adjust fruit variations as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg